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Marie w DUBLinie

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 80 min
    Boil time
  • 5 %/h
    Evaporation rate
  • 27 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 14.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 16.8 liter(s)
    Mash size
  • 22.4 liter(s)
    Total mash volume

Steps

Temp Time
65 C 80 min
76 C 5 min

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Fermentables

17.5 BLG
16.5 SRM
Type Name Amount Yield EBC
Grain Briess - Pale Ale Malt 3.5 kg 56.5% 80 % 7
Grain Monachijski 0.5 kg 8.1% 80 % 16
Grain Karmelowy jasny Steinbach 0.5 kg 8.1% 75 % 25
Grain Special B Malt 0.2 kg 3.2% 65.2 % 315
Sugar Candi Sugar, Dark 0.5 kg 8.1% 78.3 % 250
Grain Pszeniczny 0.5 kg 8.1% 85 % 4
Grain Barley, Flaked 0.4 kg 6.5% 70 % 4
Adjunct Rodzynki 0.1 kg 1.6% --- % ---
Sum 6.2 kg

Hops

26 IBU

Bitterness ratio 0.36 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 30 g 60 min 8.2 %
Aroma (end of boil) Marynka 10 g 10 min 8.2 %
Aroma (end of boil) Marynka 10 g 5 min 8.2 %

Yeasts

Name Type Form Amount Laboratory
FM27 Artefakty Trapistów Ale Slant 200 ml Fermentum Mobile

Notes

  • Zacieranie jedno temperaturowe z dekoktem jednowarowym.
    Odebrać 1/3 gęstego zacieru podgrzać do temp 72 stopnie, pozostawić na 30 minut. Następnie doprowadzić do wrzenia. Gotować 15 minut.
    Dodać dekokt do gara zaciernego i ustabilizować temp na poziomie 76 stopni.
    Rodzynki zagotować oddzielnie w 0,5l wody i całość (wraz z owocami) wlać do fermentora
    Feb 2, 2017, 2:40 PM

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